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1 cup raw almonds soaked for 8 – 12 hours
7 or 8 cups filtered water
1 tsp probiotic powder or 4 good quality vegetarian, dairy free probiotic capsules
alcohol-free liquid stevia (optional to taste)
Rinse and drain your almonds thoroughly.
Blend almonds and water in your Vitamix for about 2 minutes until nuts are completely pulverized.
Strain the milk with a nut milk bag into a large glass bowl.
Add the contents of about 4 probiotic capsules and gently stir with a wooden spoon. Do not use any metal implements as this can damage the delicate probiotics.
Cover the bowl with a breathable cloth (I use a flour sac cloth) and allow to stand at room temperature (about 70 degrees Fahrenheit) for about 12 hours. You may need more time depending on how stable and warm the environment is. You can wrap the bowl with a towel to insulate the bowl for better results if you have a cold room temperature.
After about 12 hours, your mixture should look like a yellow “almond water” with a thick layer of scum/fat/foam on top, and smell fermented like yoghurt. If there is just a thin layer and not much odor, it is not quite done.
Gently skim this fat off with a spoon and keep for use in smoothies and puddings.
Strain the remaining liquid with a fine mesh strainer.
Optional: Reserve about ½ cup of the kefir to infuse the next batch instead of using capsules. I make make about 3 batches this way. Then I start over with fresh capsules again.
Store the kefir in sealed glass mason jar in the fridge for up to a week.
You can flavour and sweeten to taste with alcohol free vanilla extract, liquid stevia, cinnamon, low sugar fruit etc or just leave plain and add 1 cup to smoothies. This is what I do.
NOTE: Kefir is potent. Start with ¼ cup a day until your system can tolerate it. Then consume up to 1 cup a day. Kefir has a natural laxative effect, and too much will really get things moving!
Makes about 5 – 6 cups kefir. About a week’s supply for one person.